Low Iodine New York Sour

Total time5 min

Prep time5 min

Cook time0 min

4.5

(30)

This classic cocktail gets a dramatic makeover with a deep crimson float of dry red wine that sits beautifully on top of a frothy, citrus-forward base — it's genuinely one of the most visually striking drinks you can make at home. Managing iodine intake doesn't mean giving up the good stuff, and a well-crafted cocktail like this is a perfect example of how much flavor is still on the table. Rye whiskey brings a spicy, slightly earthy backbone, while fresh lemon juice and simple syrup keep things bright and balanced. The pasteurized egg white is the secret to that silky, cloud-like foam on top — just make sure you're doing a proper dry shake first to really build that froth before the ice goes in. Pouring the wine slowly over the back of a spoon to create that two-tone effect isn't just a party trick; it adds a rich, tannic finish to every sip that makes the whole drink feel layered and intentional. None of the core ingredients here are high-iodine offenders, so you can shake this up and enjoy it without second-guessing your choices.

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Ingredients

1 serving

2 oz rye whiskey
¾ oz fresh lemon juice
¾ oz simple syrup
1 pasteurized egg white
1 oz dry red wine (such as malbec or shiraz)

For serving

1 luxardo maraschino cherry, for garnish (optional)
1 lemon half-wheel or twist, for garnish (optional)

Instructions

1
Combine the rye whiskey, lemon juice, simple syrup, and pasteurized egg white in a cocktail shaker without ice. Seal and shake vigorously for 15 seconds, until the mixture is frothy and slightly opaque.
2
Add a large handful of ice to the shaker. Seal and shake again for 10–12 seconds, until the outside of the shaker is very cold to the touch.

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